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Chorizo, sweetcorn and tomato muffins
Makes: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Jonathan Gregson
Chorizo, sweetcorn and tomato muffins
Makes: 6
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
338Kcal
Fat
21gr
Saturates
9gr
Carbs
26gr
Sugars
3gr
Fibre
2gr
Protein
11gr
Salt
0.9gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 100g chorizo, cubed
- 60g butter
- 100g baby plum tomatoes
- 100ml semi-skimmed milk
- 50g fat-free Greek strained yogurt
- 2 large eggs
- 3 tbsp olive oil
- 150g white self-raising gluten- and wheat-free flour blend
- 1 tsp gluten-free baking powder
- 100g fresh, frozen or canned sweetcorn
- 2 tbsp chopped thyme
- 2-3 tbsp gluten-free oats, for sprinkling
You will also need:
- 6-hole muffin tin, well oiled, or lined with muffin cases
Step by step
Get ahead
You can make the muffins a day ahead; reheat them at 190°C, fan 170°C, gas 5, for 15 minutes.
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Preheat the oven to 200°C, 180°C fan, gas 6. Dry-fry the chorizo until crispy, remove to a bowl, using a draining spoon, and leave to cool. Melt the butter in a small pan and set it aside. Halve the tomatoes, remove and discard the seeds, then chop the tomato flesh.
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Using a balloon whisk and a large mixing bowl, whisk together the milk, yogurt, eggs, olive oil and melted butter into a batter. Don’t worry if you have a few small, stubborn blobs of yogurt.
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Sift in the flour and baking powder. Add a pinch of salt and scatter the chorizo, chopped tomatoes, sweetcorn and thyme over the top. Using a large metal spoon, fold everything together until combined, but don’t overmix. Divide the mixture among the muffin holes in the tin, piling them up high. Sprinkle a few oats on top of each one.
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Bake the muffins for 20-25 minutes. Cool for 15 minutes in the tin. Loosen around the edges of each muffin with a knife, then tip each one out of the tin on to a cooling rack. Serve warm or cold.